This Instant Pot Shredded Chicken is your new go-to for quick, flavorful meals that feel effortless. In just 12 minutes of cook time, tender, juicy chicken emerges, perfect for shredding and soaking up savory seasonings. The blend of rich, aromatic flavors pairs beautifully with the melt-in-your-mouth texture, making it ideal for tacos, salads, or sandwiches.
With only 5 minutes of prep and a short 10-minute natural release, you’ll have a versatile protein ready in under 30 minutes. The result is a dish that’s satisfyingly soft yet sturdy, bursting with warmth and depth. Whether you’re meal prepping or whipping up dinner in a pinch, this recipe delivers deliciousness without the fuss.
What You’ll Need
- 1 cup chicken broth (or broth of choice, or water)
- 2.5-3 lbs. boneless skinless chicken thighs (chicken breast works too)
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Let’s Get Cooking
- Add the broth, chicken, and seasonings to the inner pot of the Instant Pot.
- Double-check that the seal on the Instant Pot lid is placed correctly. Place the lid on and lock it into place.
- Set the Instant Pot to “Pressure Cook” on high and cook for 12 minutes.
- Allow the Instant Pot to naturally release for 5 minutes, then press the quick release button to release the remaining pressure.
- Carefully remove the lid and let the Instant Pot sit for 5 minutes to cool slightly.
- Use two forks to shred the chicken. Drain some or all of the broth if desired.
- Serve warm. Store leftovers in a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.
Flavor Boosters & Serving Ideas
This Instant Pot shredded chicken is a blank canvas for your creativity! Top it with a zesty salsa, creamy guacamole, or a drizzle of hot sauce for extra kick. Serve it in tortillas for tacos, over rice for a hearty bowl, or on a bed of greens for a light salad. It’s also perfect for sandwiches, wraps, or pasta dishes.
Storage Secrets & Reheating Hacks
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, simply microwave it for 1-2 minutes or warm it in a skillet with a splash of broth to keep it moist. Frozen chicken can be thawed overnight in the fridge or heated directly from frozen.
Recipe Swaps & Variations
Mix it up by using chicken breasts for a leaner option or keep it juicy with thighs. Swap the seasonings for taco spice, Italian herbs, or curry powder for a global twist. Add a splash of lime juice or soy sauce for extra depth of flavor. You can even toss in veggies like bell peppers or onions during cooking for added texture.
Time-Saving Tips for Busy Cooks
Double the batch and freeze half for quick meals later. Use pre-measured seasonings to cut down on prep time. If you’re short on time, skip the natural release and use quick release entirely—just be cautious when opening the lid. Shredding the chicken directly in the pot saves on cleanup too!
Instant Pot Shredded Chicken
Equipment
- Instant Pot
Ingredients
- 1 cup chicken broth or broth of choice, or water
- 2.5-3 lbs. boneless skinless chicken thighs (or chicken breast)
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Add the broth, chicken, and seasonings to the inner pot of the Instant Pot.
- Double check that the seal on the Instant Pot lid is placed correctly, and then place the lid on the Instant Pot and lock it into place.
- Set to “pressure cook”. Pressure cook on high for 12 minutes. Allow the Instant Pot to naturally release for 5 minutes, then press the quick release button to release the remaining pressure.
- Remove the lid and allow the Instant Pot to sit for 5 minutes, to cool.
- Use two forks to shred the chicken. You can drain some or all of the broth, if you like.
- Serve warm. Store leftovers in a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.